Crème dessert à la vanille façon Danette

In a saucepan, combine the milk and cream.

Split the vanilla pod and scrape the seeds into the mixture, adding the pod as well.

Heat the mixture until it's warm but not boiling.

In a separate bowl, mix the maizena with a little bit of the warm mixture to create a slurry.

Gradually add the slurry back into the saucepan, stirring continuously until the mixture thickens.

Remove from heat and add the cassonade, stirring until dissolved.

Pour the mixture into small glass pots and let it cool before refrigerating.

Equipment Needed

Spice Level:

Dietary